STEAMED PORK BUNS
300 g flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1 tablespoon oil [neutral]
160-170 ml water
2 dried shiitake mushrooms
2 spring onions
180 g bok choy
340 g minced meat
[or pulled pork]
1 tablespoon salt
5 cm ginger
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons flour
1 teaspoon black pepper
_ mix flour, sugar, salt and yeast well
_ add oil and water and mix coarsely
_ transfer to a clean work surface and knead for 10-15 minutes
[until surface becomes smooth and velvety]
_ Form dough into a ball, dust with flour and place in a bowl
_ cover with cling film and leave in a warm place
[until it’s twice as big - about 60 minutes]
_ soak the shiitake mushrooms in a glass of water for about 15 minutes
[weigh them down with an object to keep them underwater]
_ squeeze water out of the mushrooms and chop finely
_ finely chop the spring onions and bok choy, dice the ginger finely
_ mix meat, spring onions and mushrooms
[do not use salt when using pulled pork]
_ mix ginger and seasoning and knead into the meat mass
_ add flour and water in small quantities until the mixture is well glued together
_ form the dough into 14 balls of similar size
_ cover with a damp kitchen towel on a large board
[so that they don’t dry out]
_ take a ball and roll it out round [approx. 10 cm diameter] leaving the center thicker
_ place approx. 1.5 tablespoons of filling in the center
_ hold the dough slice in your left hand and place it between your thumb and index finger
_ fold in the edge of the dough with the index finger of your right hand
_ close the dumpling firmly and twist it closed
_ cover the finished dumplings with cling film and leave for 20 minutes
_ bring water to the boil
_ place the bamboo steamer on top or use the cooking insert
_ place the dumplings on small pieces of butter paper
[keep a good distance between them - dumplings double in size]
_ put the lid on and cook for about 13 minutes
DAMPFGEGARTE TEIGTASCHEN
300 g Mehl
2 Esslöffel Zucker
1/2 Teelöffel Salz
1 Teelöffel Trockenhefe
1 Esslöffel Öl [geschmacksneutral]
160-170 ml Wasser
2 getrocknete Shiitakepilze
2 Frühlingszwiebel
180 g Pak Choi
340 g Faschiertes
[oder Pulled Pork]
1 Esslöffel Salz
5 cm Ingwer
1 Teelöffel Zucker
1 Esslöffel Soyasauce
1 Esslöffel Sesamöl
2 Esslöffel Mehl
1 Teelöffel schwarzer Pfeffer
